Spring Minestrone Soup (Printable)
Vibrant Italian soup with spring vegetables, fresh herbs, and tender pasta in a light vegetable broth.
# What goes in:
→ Vegetables
01 - 1 tbsp olive oil
02 - 1 small onion, finely chopped
03 - 2 garlic cloves, minced
04 - 2 medium carrots, diced
05 - 1 cup asparagus, cut into 1-inch pieces
06 - 1 cup zucchini, diced
07 - 1 cup shelled fresh or frozen peas
08 - 1 cup baby spinach
→ Broth & Staples
09 - 4 cups vegetable broth
10 - 1 (14 oz) can cannellini beans, drained and rinsed
11 - 1 cup small pasta (ditalini or orzo)
→ Seasoning & Garnishes
12 - 1 tsp salt, more to taste
13 - 1/4 tsp freshly ground black pepper
14 - 1/4 cup fresh basil leaves, chopped
15 - 2 tbsp fresh parsley, chopped
16 - 1 tbsp fresh lemon juice
17 - Grated Parmigiano Reggiano, for serving (optional)
# Directions:
01 - Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for 3 minutes until soft and translucent.
02 - Add minced garlic and diced carrots to the pot. Cook for 2 to 3 minutes until fragrant.
03 - Stir in the asparagus, zucchini, and peas. Cook for another 2 minutes, stirring occasionally.
04 - Pour in the vegetable broth and bring to a boil. Add cannellini beans and pasta. Reduce heat, cover, and simmer for 8 to 10 minutes until the pasta and vegetables are tender.
05 - Stir in the baby spinach, chopped basil, and chopped parsley. Cook for 1 to 2 minutes until the spinach wilts.
06 - Remove from heat and add the fresh lemon juice. Season with salt and pepper to taste.
07 - Ladle the soup into bowls and garnish with grated Parmigiano Reggiano if desired. Serve immediately.
# Expert Advice:
01 -
- It turns a handful of spring vegetables into something that feels like a real occasion without any real effort
- The lemon and fresh herbs at the end make every spoonful taste alive in a way canned soup never could
02 -
- The pasta will keep absorbing broth as it sits, so if you are not serving immediately hold back a little broth or cook pasta separately
- That squeeze of lemon at the end is not optional, it genuinely transforms the soup from fine to memorable
03 -
- Cook your pasta in a separate pot if you know you will have leftovers, then add it to each bowl individually
- Taste the broth before and after the lemon juice so you understand exactly what acid does to a soup like this